Apple, sultana and cinnamon brioche plait
Published on 6 December 2017
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
I found this lovely recipe on the Ho voglia di dolce blog and show it step by step. Delicious and fairly easy, it just needs patience for rising. The soft, flavoursome result will make you proud, for breakfast or an afternoon snack. Take a rainy afternoon and try it at your leisure; I recommend it.
INGREDIENTS
250 g Italian 00 flour
250 g Manitoba flour
200 ml whole milk, replaceable with apple juice
1 medium egg
1 egg yolk
4 g dried yeast or 15 g fresh yeast
100 g soft butter
100 g sugar
1 level teaspoon salt
Grated zest of 1 lemon
1 egg yolk or a little milk to brush the plait
FILLING
5 Golden Delicious apples
50 g sugar
1 knob butter
Juice of 1 lemon
Cinnamon to taste
100 g sultanas
I mix 100 g Manitoba flour, 1 tablespoon sugar and the dried yeast with 90 ml room-temperature milk in a bowl. I cover with cling film and rest for 30 minutes. These amounts come from the totals. If using fresh yeast, dissolve it in lukewarm milk first.
When the starter has doubled, I put it in the mixer with the remaining flour, sugar, eggs, vanilla and milk.
I mix with the paddle for 5 minutes, add salt and grated lemon zest, change to the dough hook and gradually add pieces of butter.
I knead for about 10 minutes until the dough leaves the bowl sides. Add a little milk if too firm or flour if too soft. I remove and briefly knead by hand until smooth.
I place the ball in a lightly floured bowl, cover with cling film and leave in the switched-off oven with the light on for about 2/3 hours.
It should double. Meanwhile, I make the filling.
I peel and finely dice the apples and cook with a knob of butter and sugar in a frying pan. Once soft, I add sultanas previously soaked in lukewarm water and cinnamon.
I let cool.
Without overworking the doubled dough, I divide into 3 equal pieces.
I roll into 3 equal rectangles and divide the filling between them.
I close the dough and seal well, closing the ends.
I make 3 equal rolls.
I plait them.
I seal the ends, place on a parchment-lined baking tray and brush with milk or egg.
I bake at 180°C for about 30/35 minutes, checking because every oven differs. Let cool slightly before eating.
INGREDIENTS
250 g Italian 00 flour
250 g Manitoba flour
200 ml whole milk, replaceable with apple juice
1 medium egg
1 egg yolk
4 g dried yeast or 15 g fresh yeast
100 g soft butter
100 g sugar
1 level teaspoon salt
Grated zest of 1 lemon
1 egg yolk or a little milk to brush the plait
FILLING
5 Golden Delicious apples
50 g sugar
1 knob butter
Juice of 1 lemon
Cinnamon to taste
100 g sultanas
I mix 100 g Manitoba flour, 1 tablespoon sugar and the dried yeast with 90 ml room-temperature milk in a bowl. I cover with cling film and rest for 30 minutes. These amounts come from the totals. If using fresh yeast, dissolve it in lukewarm milk first.
When the starter has doubled, I put it in the mixer with the remaining flour, sugar, eggs, vanilla and milk.
I mix with the paddle for 5 minutes, add salt and grated lemon zest, change to the dough hook and gradually add pieces of butter.
I knead for about 10 minutes until the dough leaves the bowl sides. Add a little milk if too firm or flour if too soft. I remove and briefly knead by hand until smooth.
I place the ball in a lightly floured bowl, cover with cling film and leave in the switched-off oven with the light on for about 2/3 hours.
It should double. Meanwhile, I make the filling.
I peel and finely dice the apples and cook with a knob of butter and sugar in a frying pan. Once soft, I add sultanas previously soaked in lukewarm water and cinnamon.
I let cool.
Without overworking the doubled dough, I divide into 3 equal pieces.
I roll into 3 equal rectangles and divide the filling between them.
I close the dough and seal well, closing the ends.
I make 3 equal rolls.
I plait them.
I seal the ends, place on a parchment-lined baking tray and brush with milk or egg.
I bake at 180°C for about 30/35 minutes, checking because every oven differs. Let cool slightly before eating. 
Original source: https://incucinaconlilly.com/2017/12/06/treccia-di-pan-brioche-con-mele-uvetta-e-cannella/
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